A lot of people spend their Thanksgiving in the kitchen cooking lots of recipes, basting the turkey and making the desserts. Weight gain over the holidays is a national pastime. Every year, most people pack on around 1 pound over the holiday season.
Eat Breakfast
Even if you think it is a good idea to save up calories, experts recommend having breakfast. This will give you a better control over your appetite. Have a small, but satisfying breakfast with protein and fiber so you will not be starving.
Reduce Sugar and Fat
- Use fat free chicken broth to cook the turkey.
- Use fruit purees instead of fat in baked goods.
- Reduce butter wherever it is possible.
- Try plain, natural yogurt or fat free sour cream in cream dips.
Portion Control
Fill your plate with small servings of holiday favorites that only come around once a year.
Choose the Best Foods
White turkey meat, veggies, roasted sweet potatoes and pumpkin pies are the ideal because they have reduced fat and calories. Opting for whole grain products, fresh fruits, veggies, broth based soups, salads, and other foods with plenty of water and fiber enhances the sense of fullness.
Reduce Alcohol
Have some glasses of red wine or enjoy sparkling water between alcoholic drinks.
Recipe: Juicy Thanksgiving Turkey
Ingredients:
- 2 tbsps. dried parsley
- 2 tbsps. ground dried rosemary
- 2 tbsps. rubbed dried sage
- 2 tbsps. dried thyme leaves
- 1 (tbsp). lemon pepper
- 1 (tbsp). salt
- 1 (15 lb.) whole turkey (neck and giblets removed)
- 2 stalks celery, chopped
- 1 orange, cut into wedges
- 1 onion, chopped
- 1 carrot, chopped
- 1 (14.5 oz.) can fat-free chicken broth
- 1 (750 milliliters) bottle champagne
Directions: (Ready in 3 Hours)
- Pre-heat the oven to 350 ° F. Line a turkey roaster with an aluminum sheet long enough to cover the turkey.
- Stir together the thyme, sage, rosemary, lemon pepper, parsley, and salt in a bowl. Rub the herb mix into the turkey, then stuff with the carrot, onion, orange, and celery.
- Truss if desired, and put the turkey into the roasting pan.
- Pour the champagne and the fat-free chicken broth over the turkey and be sure to get some champagne in the cavity.
- Bring the aluminum sheet over the turkey, and seal it avoiding a direct contact with turkey.
- Bake the turkey in the oven for 2 1/2 to 3 hours.
- Uncover the turkey, and continue cooking till the skin turns golden brown, around 30 minutes to 1 hour longer.
- Insert an instant read thermometer into the thickest part of the thigh, near the bone and see if it is at 180 ° F.
- Remove the turkey from the oven, cover using a doubled sheet of aluminum, and let it rest in a warm place ten to fifteen min’s before slicing.
Dessert: Dark Chocolate Nut Clusters
Ingredients: (Makes about 32)
- 1 cup plus 3 tbsps. melted dark chocolate
- 1 1/2 cups almonds (or other nuts)
Directions:
- Line a baking sheet with a non-stick baking mat.
- Place a tsp. of chocolate on the baking mat then top with a few almonds or nuts.
- Drizzle almonds with 1 tbsp. melted dark chocolate. Repeat the process.
- Put it in the fridge and chill it until firm.
Dessert: Pomegranate Gelee
Ingredients: (Makes about 8)
- 1 1/2 cups water
- 16 (oz). pomegranate juice
- 1 cup orange juice, strained
- 2 tbsps. agar (a gelatin substitute)
- 1 cup brown sugar
- 1 cup green grapes (seedless), quartered
Directions:
- Put a mixture of water, orange juice, pomegranate juice, agar, and brown sugar in a saucepan over the heat and bring to a boil.
- Whisk about 5 minutes, until the brown sugar and the agar have dissolved completely.
- Transfer the mix to a large bowl. Divide grapes among 8 glasses and pour 2/3 cup pomegranate mix into each.
- Refrigerate about 3 hours.
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